A roasted asparagus recipe with balsamic vinegar and parmesan that is easy to make and super healthy! The best time to buy asparagus is in spring, from March to May.
One of my favorite things about spring is that it is asparagus season! Now that it’s March, I starting to incorporate asparagus into every meal possible, like this zucchini noodle pasta recipe. One of my favorite ways to eat asparagus is also one of the most simple – roasted and topped with balsamic vinegar and parmesan cheese. This recipe is also very similar to the dish that was served at our wedding.
The key for this recipe is to use a high quality balsamic vinegar as they are much thicker than the usual variety. If you are using a less expensive balsamic, you may need to reduce it on the stove before using.
Confession time – I love asparagus so much that I ate almost 2/3 of the asparagus in this recipe before Pat even had a chance to have one bite! Good thing it’s a healthy and delicious addiction! I’m definitely going to be buying more at the local farmer’s market while it’s still available.
Such a beautiful and photogenic vegetable! As a science nerd, I also find it fascinating that some people have stinky pee after eating it! This is due to a genetic mutation. I definitely have the mutation, but Pat doesn’t. What about you? Is that a TMI sort of question?
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Roasted Asparagus Recipe with Balsamic Vinegar and Parmesan
PrintRoasted Asparagus with Balsamic Vinegar and Parmesan
A roasted asparagus recipe with balsamic vinegar and parmesan that is easy to make and super healthy! The best time to buy asparagus is in spring.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 2 pounds of asparagus, ends trimmed
- 2 tablespoons olive oil
- 3 tablespoons high quality balsamic vinegar
- 1/3 cups grated parmesan cheese
- Salt and pepper
Instructions
- Place asparagus on a shallow baking dish or rimmed baking sheet.
- Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
- Bake at 400° Fahrenheit for 15-20 minutes.
- Drizzle with balsamic and sprinkle with parmesan cheese. Serve immediately.
Notes
The key for this recipe is to use a high quality balsamic vinegar as they are much thicker than the usual variety. If you are using a less expensive balsamic, you may need to reduce it on the stove before using.
P.S. – This recipe was initially posted on my blog in June 2013. Check out what my photography looked like when I was just getting started! Big improvement, right?
I have that mutation too 🙂 That looks really yummy.
Hi Kelly! I found your blog from one of your guest posts over on Brooks. I feel like I’ve hit the jackpot because I just started a Vegetable Challenge over on my blog, so I’ve been looking for new veggies to cook and new ways to cook them. This asparagus dish looks delicious! Cheese basically makes everything taste better. Can’t wait to read more of your blog. And the fact that you’re a resident AND you write this blog? Amazing.
Hey Amy! Thanks for the note! It’s funny that you mention cheese – I checked out your blog and it seems that we both have some Wisconsin in our past! I admire you trying to incorporate more vegetables. As we change our diet, our taste buds change as to what makes them send “this is delicious” signals to our brain. This means the more you eat vegetables, the better they will taste, even without cheese – it’s science!
I made the recipe and the taste was great but next time I’d do 10-12 minutes as it was just a bit overbooked at 15. I know everyone’s oven heats a little differently and these were on the thin side. Thanks for this. It couldn’t have been simpler.
I’m glad you enjoyed it. Thanks Deb!